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Category: Recipes
Prep Time: Cook Time: Total Time:
Pad Thai(Thai style stir-fried Noodles)
Ingredients(serves two)
10 oz dried flat Thai rice noodles - similar to Italian linguini, but made of rice
8-12 raw tiger prawns - with shells removed
3 shallots - sliced
2 fresh green or red chillies - minced
2 fresh eggs
1 cup fresh beansprouts
ΒΌ cup ground or chopped peanuts (unsalted)
3 spring onions - finely sliced
1 cup fresh coriander - roughly chopped
3 Tablespoons peanut,coconut, or vegetable oil for frying
Sauce:
2 Tablespoons fish sauce
1 Tablespoons lime juice
2 Tablespoons brown sugar
1/2 Tablespoon tamarind paste mixed with 3 Tablespoons of water
2 teaspoons chillie sauce
Method
* Soak the rice noodles in a saucepan of cold water for 1 hour. Drain when ready to use.
* The noodles should still be firm and very chewy.
* Mix all sauce ingredients together in a small bowl until sugar dissolves then set aside.
* Place remaining oil in wok. Over medium-high heat, stir-fry shallots and chillies until fragrant (approx 1 minute).
* Add prawns and fry until pink (approx 1-2 minutes).
* Clear a space in the middle of the wok,crack eggs into it and stir-fry (like scrambled eggs) until they're cooked.
* The eggs will have made the wok a little dry, add a little more oil and spread it around.
* Add the noodles,as you stir-fry them, drizzle the sauce over a little at a time (for even distribution of the sauce).
* Lift and turn the noodles very gently (or they will break up) to combine all the ingredients as you stir-fry (approx 1-2 minutes).
* The wok should be fairly dry at this point. If you find your noodles are sticking to the bottom of the pan, add a little more oil.
* Add bean sprouts, mixing well and stir-frying to combine. The noodles are cooked when they are soft, but still chewy in texture.
* If your noodles are still a little on the "hard" side, stir-fry a little longer over medium heat.
* If not salty enough, add 1-2 Tablespoons more fish sauce. If too sour, add a little white sugar, if too salty, add more lime juice.
* Remove from heat & serve immediately, placing the Pad Thai on the plate,sprinkle with spring onions, ground peanuts & coriander/basil.
* Finally squeeze fresh lime and eat !.
Pad Thai
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Category: Recipes
Prep Time: Cook Time: Total Time:
Pad Thai(Thai style stir-fried Noodles)
Ingredients(serves two)
10 oz dried flat Thai rice noodles - similar to Italian linguini, but made of rice
8-12 raw tiger prawns - with shells removed
3 shallots - sliced
2 fresh green or red chillies - minced
2 fresh eggs
1 cup fresh beansprouts
ΒΌ cup ground or chopped peanuts (unsalted)
3 spring onions - finely sliced
1 cup fresh coriander - roughly chopped
3 Tablespoons peanut,coconut, or vegetable oil for frying
Sauce:
2 Tablespoons fish sauce
1 Tablespoons lime juice
2 Tablespoons brown sugar
1/2 Tablespoon tamarind paste mixed with 3 Tablespoons of water
2 teaspoons chillie sauce
Method
* Soak the rice noodles in a saucepan of cold water for 1 hour. Drain when ready to use.
* The noodles should still be firm and very chewy.
* Mix all sauce ingredients together in a small bowl until sugar dissolves then set aside.
* Place remaining oil in wok. Over medium-high heat, stir-fry shallots and chillies until fragrant (approx 1 minute).
* Add prawns and fry until pink (approx 1-2 minutes).
* Clear a space in the middle of the wok,crack eggs into it and stir-fry (like scrambled eggs) until they're cooked.
* The eggs will have made the wok a little dry, add a little more oil and spread it around.
* Add the noodles,as you stir-fry them, drizzle the sauce over a little at a time (for even distribution of the sauce).
* Lift and turn the noodles very gently (or they will break up) to combine all the ingredients as you stir-fry (approx 1-2 minutes).
* The wok should be fairly dry at this point. If you find your noodles are sticking to the bottom of the pan, add a little more oil.
* Add bean sprouts, mixing well and stir-frying to combine. The noodles are cooked when they are soft, but still chewy in texture.
* If your noodles are still a little on the "hard" side, stir-fry a little longer over medium heat.
* If not salty enough, add 1-2 Tablespoons more fish sauce. If too sour, add a little white sugar, if too salty, add more lime juice.
* Remove from heat & serve immediately, placing the Pad Thai on the plate,sprinkle with spring onions, ground peanuts & coriander/basil.
* Finally squeeze fresh lime and eat !.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.